Ingredients
- Russet Potatoes, 3 pounds
- Mayonnaise, 1 cup
- Sour Cream, 1/2 cup
- Cooked Bacon, 8 slices, crumbled
- Shredded Cheddar Cheese, 1 cup
- Green Onions, 1/2 cup, chopped
- Butter, 4 tablespoons
- Salt and Pepper, to taste
Instructions
- Step 1: Scrub the potatoes and pierce them several times with a fork. Bake at 400°F (200°C) for 60-75 minutes, or until easily pierced with a fork. Let cool slightly.
- Step 2: While the potatoes are baking, cook the bacon until crispy. Crumble and set aside. Chop the green onions and shred the cheddar cheese.
- Step 3: Once the potatoes are cool enough to handle, cut them open and scoop out the insides into a large bowl, leaving the skins intact if desired for serving, or discarding them.
- Step 4: Mash the potato flesh roughly, leaving some chunks for texture. Add the mayonnaise, sour cream, butter, salt, and pepper. Mix well.
- Step 5: Gently fold in the crumbled bacon, shredded cheddar cheese, and chopped green onions.
- Step 6: Serve warm or chilled. Garnish with extra bacon, cheese, and green onions if desired.
Notes
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days, but the bacon might lose some of its crispness.
- While not ideal for reheating, a gentle warm-up in the microwave (short bursts, stirring in between) can take the chill off.
- Serve this loaded salad in the baked potato skins for a fun presentation, or alongside grilled meats for a flavorful side dish.
- For extra flavor depth, try browning the butter before adding it to the mashed potatoes; the nutty notes will complement the bacon and cheese beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American